COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF
The Black Angus (BA) beef is considered worldwide as the ideal choice for a wholesome, tasty and at the same time healthy steak. The Romanian spotted (RS) is known as a mixed breed, it is exploited in Romania almost exclusively for milk and rarely for meat. The aim of this study was to compare the p...
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2024-08-01
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| Online Access: | https://journals.usamvcluj.ro/index.php/agricultura/article/view/14900 |
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| author | Maria-Cristina Gliga Adriana David Georgiana Cătunescu Ioana Bodea Mihai Voevod Manuel León-Camacho Maria Tofană |
| author_facet | Maria-Cristina Gliga Adriana David Georgiana Cătunescu Ioana Bodea Mihai Voevod Manuel León-Camacho Maria Tofană |
| author_sort | Maria-Cristina Gliga |
| collection | DOAJ |
| description | The Black Angus (BA) beef is considered worldwide as the ideal choice for a wholesome, tasty and at the same time healthy steak. The Romanian spotted (RS) is known as a mixed breed, it is exploited in Romania almost exclusively for milk and rarely for meat. The aim of this study was to compare the physical-chemical changes in BA versus RS after a 21-day dry aging period. The parameters studied were content of fat (%), content of protein (%), content of collagen (%), content of water (%) and collagen-protein ratio. For all the studied compounds, the aged samples present significant changes compared to the initial day. The Pearson correlation highlighted a positive correlation between protein and humidity content and a negative correlation between fat and protein (p<0.05). |
| format | Article |
| id | doaj-art-096d58a6262d491ab480e638b2a086b7 |
| institution | Kabale University |
| issn | 1221-5317 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj-art-096d58a6262d491ab480e638b2a086b72025-02-02T09:23:50ZengAcademicPresAgricultura1221-53172024-08-011291-210.15835/agr.v129i1-2.1490014900COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEFMaria-Cristina Gliga0Adriana David1Georgiana Cătunescu2Ioana Bodea3Mihai Voevod4Manuel León-Camacho5Maria Tofană6Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, RomaniaDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, RomaniaDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, RomaniaDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, RomaniaDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, RomaniaLipid Characterization and Quality Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building, 46. Ctra. Sevilla-Utrera, km 1. 41013, SevillaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, RomaniaThe Black Angus (BA) beef is considered worldwide as the ideal choice for a wholesome, tasty and at the same time healthy steak. The Romanian spotted (RS) is known as a mixed breed, it is exploited in Romania almost exclusively for milk and rarely for meat. The aim of this study was to compare the physical-chemical changes in BA versus RS after a 21-day dry aging period. The parameters studied were content of fat (%), content of protein (%), content of collagen (%), content of water (%) and collagen-protein ratio. For all the studied compounds, the aged samples present significant changes compared to the initial day. The Pearson correlation highlighted a positive correlation between protein and humidity content and a negative correlation between fat and protein (p<0.05).https://journals.usamvcluj.ro/index.php/agricultura/article/view/14900beef, dry aging, chemical composition, romanian spotted, black angus |
| spellingShingle | Maria-Cristina Gliga Adriana David Georgiana Cătunescu Ioana Bodea Mihai Voevod Manuel León-Camacho Maria Tofană COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF Agricultura beef, dry aging, chemical composition, romanian spotted, black angus |
| title | COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF |
| title_full | COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF |
| title_fullStr | COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF |
| title_full_unstemmed | COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF |
| title_short | COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF |
| title_sort | comparative study on physico chemical changes during dry aging of black angus and romanian spotted beef |
| topic | beef, dry aging, chemical composition, romanian spotted, black angus |
| url | https://journals.usamvcluj.ro/index.php/agricultura/article/view/14900 |
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